Beef Enchiladas with Red Sauce (Printable)

Soft corn tortillas filled with seasoned beef and topped with rich spiced red sauce and melted cheese.

# What You'll Need:

→ Red Enchilada Sauce

01 - 2 tablespoons vegetable oil
02 - 2 tablespoons all-purpose flour
03 - 3 tablespoons chili powder
04 - 1 teaspoon ground cumin
05 - 1 teaspoon garlic powder
06 - ½ teaspoon onion powder
07 - ½ teaspoon dried oregano
08 - ¼ teaspoon cayenne pepper
09 - 2 cups low-sodium chicken or beef broth
10 - 1 tablespoon tomato paste
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ Beef Filling

13 - 1 pound ground beef
14 - 1 small onion, finely chopped
15 - 2 cloves garlic, minced
16 - ½ teaspoon ground cumin
17 - ½ teaspoon chili powder
18 - ½ teaspoon smoked paprika
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper

→ Assembly

21 - 8 corn tortillas
22 - 1½ cups shredded cheddar or Monterey Jack cheese
23 - 2 tablespoons chopped fresh cilantro
24 - Sour cream and lime wedges for serving

# How to Make It:

01 - In a saucepan over medium heat, whisk together the oil and flour to form a roux; cook for 1 minute. Stir in chili powder, cumin, garlic powder, onion powder, oregano, and cayenne. Cook 30 seconds until fragrant. Gradually whisk in the broth and tomato paste, stirring to remove lumps. Add salt and pepper. Simmer for 8–10 minutes, stirring occasionally, until slightly thickened. Remove from heat.
02 - In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks. Add onion and cook 3 minutes until softened. Stir in garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook 1 minute. Drain excess fat if needed.
03 - Preheat oven to 375°F. Warm tortillas in a dry skillet or microwave until pliable. Spread ½ cup enchilada sauce over the bottom of a 9x13-inch baking dish. Place about ¼ cup beef filling in each tortilla, roll up tightly, and arrange seam-side down in the dish. Pour remaining sauce evenly over enchiladas and sprinkle with cheese.
04 - Bake 20–25 minutes until cheese is melted and bubbly. Garnish with cilantro, and serve with sour cream and lime wedges if desired.

# Expert Advice:

01 -
  • The homemade red sauce comes together in 10 minutes but tastes like it simmered all day
  • Corn tortillas get soft and tender in the oven, never soggy or falling apart
  • The beef filling stays juicy and flavorful thanks to a blend of spices I have refined over years
02 -
  • Warm your tortillas before rolling or they will crack and spill filling everywhere
  • The sauce must simmer long enough to lose its raw flour taste
  • Letting enchiladas rest for 5 minutes after baking makes them easier to serve
03 -
  • Fry your tortillas in hot oil for 10 seconds per side before rolling for restaurant flavor
  • Grate your own cheese instead of buying pre-shredded for better melting
  • Use a mix of cheddar and Monterey Jack for the perfect balance of sharp and creamy

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